Consumption of tartaric acid in food & beverages is expected to grow in coming years

The tartaric acid market is projected to grow at a CAGR of 5.77% from 2017 to 2022. 

The tartaric acid market market is primarily driven by the growth in the overall beverages market. Factors such as the growth of the wine industry, mainly in the Asia Pacific and South American countries; and the continual growth of the food industry, especially, the bakery industry in developed countries, contribute toward the growth of this market.


Tartaric acid enhances fruit flavours and stabilizes batter systems and colour in baked foods. Tartaric acid is an essential additive in bakery items where it functions as a leavening agent when mixed with baking powder. During winemaking, tartaric acid extracts act as buffers to regulate antioxidants, acidity, and as preservatives; in other food items, it acts as natural flavor enhancers, and food emulsifiers.



Now-a-days, there is a trend among consumers toward opting for natural ingredients in food & beverage products, which leads to growth in the demand of naturally extracted tartaric acid.

The demand for tartaric acid is supported by the growing consumption of sports and protein drinks and nutritional bars, as well as the introduction of fruit-flavored beverages, where it is used as an acidulant to give a sour taste and to stabilize the color properties of the respective beverage.


The key players who adopted these strategies are Caviro Group (Italy), ATP Group (US), Merck (Germany), Omkar Specialty Chemicals (India), Changmao Biochemical Engineering (China), Tarac Technologies (Australia), PAHI (Spain), Distillerie Mazzari (Italy), Distillerie Bonollo (Italy), Derivados Vinicos (Argentina), Industrias Vinicas (US), and Tártaros Gonzalo Castelló (Spain).

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